Wednesday, January 9, 2013

Crab and Egg Casserole


Ingredients:

9 hard-boiled eggs
2 Tbsp mayonnaise
1&1/2 tsp. prepared mustard
1 can (8oz) sliced mushrooms, save the juice
1 lb imitation crab, flaked
3 Tbsp butter
3 Tbsp flour
1/2 C milk
1 C shredded cheddar cheese
1 Tbsp minced onion
1 Tbsp minced parsley
1 tsp salt
1/4 tsp pepper

Instructions:

Cut eggs into lengthwise halves. Remove yolks and mash the yolks with mayonnaise and mustard in a small bowl. Fill the egg white cavities with mixture. Pre-heat oven to 350 degrees. Grease a 13X9 baking pan then arrange the eggs in the pan. Drain the mushroom juice into a small bowl. Put the mushrooms and crab around the eggs. On the stove, in a sauce pan, melt the butter; add flour. Then stir in the mushroom juice and milk. Cook, stirring constantly, until the sauce thickens. Add cheese, parsley, onions, salt and pepper then pour the sauce over the casserole and bake for 20 minutes. Enjoy!

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